High-voltage pulsed electric field micro-perforation cooperates with vacuum infiltration to remove the smell of sea cucumber food and its preparation method

Abstract

The application discloses a kind of high-pressure pulsed electric field microperforation synergic vacuum infiltration deodorization processing sea cucumber food and its preparation method, belong to aquatic product deep processing and volatile flavor substance efficient mass transfer technical field.This method will be handled after sea cucumber is immersed in low conductivity medium and is treated by high-pressure pulsed electric field, control pulse electric field intensity is 50~70 kV / cm, pulse frequency is 2000~5000 Hz, then sea cucumber is completely immersed in compound flavor liquid system and is actively modified by synergic vacuum infiltration, finally, low-temperature static cold brine flavor reconstruction is carried out in 4 ℃ environment.The application has overcome the bottleneck of traditional sea cucumber mass transfer resistance, flavor is not even and high residual of odorous aldehyde, realizes complete targeted deodorization and efficient flavor empowerment.Product is quantified by instrument: the removal rate of key odor component octanal is greater than 90.0%, the removal rate of heptanal is greater than 85.0%.

Description

Technical Field

[0001] This invention belongs to the technical field of deep processing of aquatic products, efficient mass transfer of volatile flavor substances and deep regulation of food flavor. Specifically, it relates to a modern prepared sea cucumber food and its preparation method that uses high-voltage pulse electric field technology to microscopically modify sea cucumber, and coordinates vacuum external field dynamics to drive the efficient infusion of characteristic volatile small molecules of spices and in-situ deodorization. Background Technology

[0002] Sea cucumbers, as a typical marine echinoderm, possess extremely high commercial value due to their rich content of polysaccharides, collagen, and various trace elements. However, the unique marine habitat and high content of polyunsaturated fatty acids in sea cucumbers make them highly susceptible to endogenous lipid oxidation and degradation during harvesting and initial processing, resulting in a strong, native marine odor. Flavoromics studies have confirmed that octanal and heptanal are the key characteristic odor-causing components contributing to the core odor of sea cucumbers. These two types of medium- and long-chain volatile aldehydes have low olfactory thresholds and are easily and firmly adsorbed within the complex triple-helical collagen gel network of sea cucumbers, forming a critical technical bottleneck that urgently needs to be addressed in the industry.

[0003] Traditional processing techniques for prepared sea cucumber products primarily rely on prolonged soaking and seasoning at room temperature and pressure, or high-temperature braising. These two traditional processing methods suffer from the following fundamental, passive defects: First, while high-temperature braising can accelerate the thermal motion of exogenous molecules to some extent, the intense thermal effect causes severe thermal degradation, chain breakage, and excessive shrinkage of the sea cucumber's native heat-sensitive collagen gel network. This results in the permanent "locking" of characteristic odor-causing aldehydes within the deteriorated network nodes, preventing their release. Second, room temperature and pressure soaking relies entirely on a weak concentration gradient of volatile components for spontaneous molecular diffusion. Due to the extremely high water content of the pre-treated sea cucumber tissue, its complex internal pore structure is completely filled with free water, creating strong hydrostatic resistance. Exogenous flavor-controlling molecules can only diffuse on the surface of the sea cucumber, resulting in insufficient mass transfer depth and a typical uneven quality phenomenon in the finished product: "free flavor on the surface, high concentration of off-flavors in the deep core area."

[0004] Furthermore, traditional processing techniques often struggle to effectively penetrate the dense microscopic matrix barrier of sea cucumbers, resulting in inconsistent flavor and quality. Most processing methods rely solely on ultra-high concentrations of exogenous artificial flavorings for passive aroma masking, which not only easily introduces external off-flavors but also fails to fundamentally break the physical adsorption state between the fishy odorant and the tissue's gel matrix. Therefore, creating a modern industrial processing technology that significantly improves the efficiency of volatile small-molecule odor substances in infusing flavor and thoroughly targets and removes fishy odors without damaging the integrity of the sea cucumber's original macroscopic structure is a crucial scientific foundation for creating high-end, high-quality aquatic foods. Summary of the Invention

[0005] To address the aforementioned technical problems, the purpose of this invention is to provide a deodorized sea cucumber food product and its preparation method using high-voltage pulsed electric field microperforation synergistic with vacuum infiltration, overcoming key technical bottlenecks such as high mass transfer resistance, insufficient flavor penetration depth, and high residue of odor-causing aldehydes in existing deodorized sea cucumber products. This invention is the first to introduce high-voltage pulsed electric field (PEF) modification technology into the deep processing of sea cucumbers. Through the "electroporation" effect of an ultra-high-intensity instantaneous electric field, mass transfer channels are constructed on the microscopic network of the sea cucumber. This, combined with vacuum negative pressure pulses, achieves deep and efficient distribution and thorough deodorization of volatile small-molecule odor substances from the surface to the interior; successfully achieving a dual quality breakthrough in the product: "efficient flavor infiltration and deodorization" and "high tissue integrity."

[0006] To achieve the above objectives, the present invention first provides a method for preparing deodorized and seasoned sea cucumber food through high-voltage pulsed electric field microperforation synergistic vacuum infiltration, comprising the following steps: (1) Low temperature cold rehydration: Soak the dried sea cucumber in 4℃ pure water for 48 hours, change the pure water every 12 hours, and then manually remove the sand mouth and internal organs of the sea cucumber and clean it. (2) High-temperature tenderizing pre-cooking treatment: Cook the sea cucumbers that have been cleaned in step (1) until they are soft and tender, then remove them and rehydrate them. (3) High-voltage pulse electric field treatment: The sea cucumbers pretreated in step (2) are placed in a low-conductivity aqueous medium for high-voltage pulse electric field treatment. (4) Liquid phase construction of compound flavor liquid: Sichuan pepper powder, dried chili powder and fennel powder are added to water to prepare flavor liquid; (5) Vacuum permeation modification: The sea cucumber treated in step (3) is immersed in the flavor liquid in step (4), and the whole is placed in a vacuum device for permeation under a negative pressure of -0.085 MPa ~ -0.095 MPa, and then instantly restored to normal pressure; (6) Low-temperature static cold brine and packaging: Transfer the sea cucumber and flavor liquid processed in step (5) to a 4°C environment for static cold brine, take them out, drain the water under sterile conditions, and vacuum package them.

[0007] In one embodiment of the present invention, in step (2), the cooking is carried out at 80~100℃ for 1~2 hours, and the rehydration is carried out by soaking in pure water at 4℃ for 48 hours, during which the pure water is changed every 12 hours.

[0008] In one embodiment of the present invention, in step (3), the low conductivity aqueous phase refers to an aqueous phase with a conductivity of 20~100μS / cm.

[0009] In one embodiment of the present invention, in step (3), the pulse electric field intensity during high-voltage pulse electric field treatment is 50~70 kV / cm, the pulse frequency is 2000~5000 Hz, the pulse width is 5~20 μs, and the total number of treatment pulses is 200~500. High-voltage pulse electric field treatment is to induce local dissociation and expansion of the collagen gel network skeleton in the sea cucumber body wall while maintaining the integrity of the macroscopic body wall tissue, and to create micron-level oriented microperforated mass transfer channels in situ on the collagen gel network of the sea cucumber, so as to provide better conditions for subsequent vacuum infiltration and cold brine.

[0010] In one embodiment of the present invention, in step (4), based on the mass of sea cucumber, the percentage of Sichuan pepper powder to sea cucumber mass is 0.1~2.0%, the percentage of dried chili powder is 0.1~2.0%, the percentage of fennel powder is 0.1~2.0%, and the mass-volume ratio of sea cucumber to water in flavor liquid is 1:2~4 (g / mL).

[0011] In one embodiment of the present invention, in step (5), vacuum permeation modification is performed by permeating under a negative pressure of -0.085 MPa ~ -0.095 MPa for 20~30 minutes. The micro-perforated mass transfer channel and the hydrostatic pressure difference that is instantly restored by the outside environment work together to drive the exogenous flavor molecules in the cold brine flavor liquid system to be pumped into the deep core area of ​​the sea cucumber in a counter-current high-speed convection.

[0012] In one embodiment of the present invention, the Sichuan pepper powder in step (4) is Sichuan Hanyuan Sichuan pepper powder, the dried chili powder is Yunnan Qiubei dried chili powder, and the fennel powder is Gansu Minqin fennel powder; all of them are powders that have passed through an 80-mesh sieve.

[0013] In one embodiment of the present invention, the dried sea cucumber selected in step (1) has an initial salt content of ≤12.0% and a moisture content of ≤15.0%.

[0014] The present invention also provides a deodorized and prepared sea cucumber food product prepared according to the above preparation method.

[0015] In one embodiment of the present invention, the removal rate of the key odor component octanal in the deodorized and prepared sea cucumber food is greater than 90.0%, and the removal rate of heptanal is greater than 85.0%.

[0016] Beneficial effects: 1. This invention introduces a high-voltage pulsed electric field (PEF), utilizing a high-frequency, instantaneous, ultra-high-intensity electric field (50~70 kV / cm) and high frequency to induce a mesoscopic "electroporation" effect on the cell membrane and polysaccharide-protein complex of the sea cucumber wall collagen gel network. This perforation is microscopic, directional, and completely reversible. Without destroying the original macroscopic integrity of the sea cucumber, it constructs countless micron-level "mass transfer highways" in situ. When this is subsequently co-evolved with an ultimate vacuum negative pressure pulse, volatile small-molecule odor substances in the spice system can be pumped instantaneously and without resistance into the deep pores of the sea cucumber's core structure through these electroporation channels at a convection velocity several times higher than conventional diffusion. This results in extremely rapid flavor infusion and highly uniform flavor from the surface to the interior, and achieves highly efficient targeted masking and removal of bound octanal (removal rate >90%) and heptanal (removal rate >85%).

[0017] 2. This invention systematically combines flavor chemistry with microscopic mass transfer kinetics models, relying entirely on precise flavor chemistry instrumental characterization data as the core indicator for process control. Through the study of missing desorption kinetics, the parameters of the high-voltage pulsed electric field and the vacuum external field are scientifically discretized and optimized to guide the targeted input of high-energy and high-frequency energy in the process. This results in a deodorization and flavor-enhancing effect with extremely high industrial replicability and objective certainty, creating a high-quality prepared sea cucumber food product that combines ultra-low odor residue with high original tissue integrity. Detailed Implementation

[0018] The embodiments provided in this invention are not intended to limit the scope of the invention, nor are the described steps intended to limit the order of execution. Any obvious modifications made to this invention by those skilled in the art based on existing common knowledge also fall within the scope of protection defined by the claims.

[0019] The testing methods used in this invention: 1. Solvent-assisted evaporation extraction technology for volatile flavor components and characteristic fishy substances Accurately weigh 15 g of sea cucumber tissue sample into a 250 mL Erlenmeyer flask, extract with dichloromethane, and collect the lower organic phase. Precisely add 100 μL of ethyl decanoate internal standard solution (86.5 mg / kg). Then transfer the entire extract to a solvent-assisted evaporation flavor extraction (SAFE) apparatus. Turn on the vacuum pump, adjust the water bath temperature to 45℃, and maintain the absolute pressure of the system at 5.5 × 10⁻⁶. -3 Under ultra-high vacuum conditions of Pa, efficient condensation separation of volatile components and non-volatile matrix was performed. The collected extract was dehydrated overnight with anhydrous sodium sulfate at 4 °C. After drying, the solution was concentrated to 0.5 mL under a gentle high-purity nitrogen stream, sealed, and stored at -20 °C for subsequent chromatographic and mass spectrometric analysis.

[0020] 2. Gas chromatography-mass spectrometry (GC-MS) analysis and detection conditions The chromatographic column used was an Rtx-5MS capillary column (60.0 m × 0.32 mm × 0.25 μm); the injection port temperature was set to 230℃, and splitless injection mode was used; the carrier gas was high-purity helium (99.999% purity), and the constant flow rate was controlled at 3 mL / min. The temperature program was controlled as follows: initial column temperature 50℃ held for 5 min, then linearly increased to 200℃ at a rate of 3℃ / min and held for 1 min. For sample detection, the solvent delay time was set to 4 min.

[0021] Electron impact ionization (EI) mode was used with an electron energy set to 70 eV; the mass spectrometer ion source temperature was 200℃, and the transmission line interface temperature was 250℃. Qualitative analysis was performed using full scan (SCAN) mode, while precise quantitative analysis was performed using selected ion scan (SIM) mode.

[0022] 3. Qualitative and quantitative calculations of characteristic volatile components The characteristic volatile component mass spectra obtained by GC-MS full scan were first compared and screened with standard mass spectral libraries (NIST 20-1, NIST 20-2, NIST 20s), retaining compounds with similarity exceeding 80% and identical base peaks and characteristic molecular fragments. Simultaneously, n-alkane standards (C8~C4) were injected under identical chromatographic conditions. 20 The retention index (RI) of each volatile component was calculated and qualitatively compared with the standard RI values ​​in the NIST official website database and related literature. The RI calculation formula is as follows:

[0023] In the formula: RT X The value represents the chromatographic retention time of the target compound; x represents the target compound; n and n+1 represent the number of carbon atoms in the adjacent n-alkane peaks before and after the target peak, respectively. The quantitative concentration of volatile substances is determined based on the internal standard method.

[0024] 4. Formula for calculating the quantitative removal rate of key odor-causing substances The formula for calculating the clearance rate of characteristic odor-causing substances is as follows:

[0025] In the formula: C0 is the initial relative mass concentration (mg / kg) of the key characteristic odor-causing substances in the blank control group (Comparative Example 1) of sea cucumbers that have not undergone any external seasoning liquid treatment and have only completed the standard multi-stage cold rehydration pretreatment; C1 is the residual relative mass concentration (mg / kg) of the characteristic odor-causing substances in the deep central tissue of the final finished sea cucumber after processing by the specific process of this invention or the control group.

[0026] Example 1 A deodorized and prepared sea cucumber food product using high-voltage pulsed electric field microperforation synergistic vacuum infiltration, the specific preparation steps of which are as follows: (1) Multi-stage low-temperature cold rehydration: Take dried and qualified commercial-grade dried sea cucumbers (salt content 10.2%, moisture content 12.5%), soak them in pure water at 4℃ for 48 hours, and change the pure water every 12 hours during this period; then manually remove the sand mouth and internal organs of the sea cucumbers and rinse them clean. (2) High-temperature tenderizing pre-treatment: The cleaned sea cucumbers were placed in 90℃ pure water and cooked at a constant temperature for 1.5 hours until they were soft and tender. Then they were taken out and soaked in fresh pure water at 4℃ for 48 hours. The pure water was changed every 12 hours during the process. At the end of the pre-treatment, the initial water content of the sea cucumbers was controlled to be 93.0%. (3) High-voltage pulsed electric field mesoscopic orientation micro-perforation and surface structure modification: The sea cucumbers pretreated in step (2) were completely immersed in a low-conductivity pure water phase medium with an electrical conductivity adjusted to 20 μS / cm, and pushed into the pulsed electric field treatment chamber; the high-voltage pulsed electric field generator was started, and the pulsed electric field strength was precisely controlled to 50 kV / cm, the pulse frequency to 2000 Hz, the pulse width to 20 μs, and the total number of treatment pulses applied to 500; during the treatment process, the circulating cooling pump was turned on to control the overall temperature rise of the electric field chamber to 1.8℃; (4) Construction of compound flavor liquid: According to the solid-liquid ratio of sea cucumber and purified water of 1:3 (g / mL), the compound flavor powders were precisely added to the water: 0.1% Sichuan Hanyuan pepper powder, 2.0% Yunnan Qiubei dried chili powder, and 2.0% Gansu Minqin fennel powder (all based on the mass percentage of pre-treated sea cucumber), and stirred vigorously until completely dispersed to construct the cold brine flavor liquid system; (5) Collaborative vacuum permeation active modification: The sea cucumbers treated with the high-voltage pulse electric field obtained in step (3) are completely immersed in the cold brine flavor liquid system of step (4) and pushed into the vacuum external field modification machine as a whole; the vacuum degree of the system is adjusted to the ultimate negative pressure -0.095 MPa, and the permeation is maintained in a stable state for 20 minutes under negative pressure equilibrium; then the atmospheric pressure fast venting valve is opened instantly to restore the system pressure to atmospheric pressure instantly; (6) Low-temperature static cold brine flavor reconstruction: The sea cucumber processed in step (5) along with the cold brine flavor liquid system was transferred to a 4°C ice storage environment and statically cold brine for 12 hours under completely static conditions without any external vibration. (7) Draining and vacuum packaging: After the cold brine is finished, take out the sea cucumbers and let them drain naturally for 3 minutes in a sterile operating table, and then immediately carry out high-barrier vacuum packaging.

[0027] In the finished sea cucumber prepared in this embodiment, the removal rate of the key characteristic odor-causing component, octanal, was 94.2%, and the removal rate of heptanal was 89.5%. Under this process combination, the electrical energy input of the ultra-high-intensity electric field and high-frequency oscillation triggered an extremely strong cell and gel electroporation effect. Combined with the high negative pressure penetration of heavily spicy powder, the centripetal mass transfer of volatile flavor molecules, deep flavor penetration, and in-situ replacement of characteristic odor-causing components were extremely thorough.

[0028] Example 2 A deodorized and prepared sea cucumber food product using high-voltage pulsed electric field microperforation synergistic vacuum infiltration is prepared as follows: (1) Multi-stage low-temperature rehydration: The process control parameters are exactly the same as in Example 1; (2) High-temperature tenderizing and cooking pretreatment: The pretreatment operation was exactly the same as in Example 1, and the initial water content of the sea cucumber was controlled to be 93.0%; (3) High-voltage pulsed electric field mesoscopic orientation micro-perforation and surface structure modification: The sea cucumbers pretreated in step (2) were completely immersed in a low-conductivity pure water phase medium with a conductivity adjusted to 20 μS / cm, and pushed into the pulsed electric field treatment chamber; the high-voltage pulsed electric field generator was started, and the pulsed electric field strength was precisely controlled to 70 kV / cm, the pulse frequency to 5000 Hz, the pulse width to 5 μs, and the total number of treatment pulses applied was 200; during the treatment process, the circulating cooling pump was turned on to control the temperature rise of the entire system in the electric field chamber to be within 0.8℃; (4) Construction of compound flavor liquid: According to the solid-liquid ratio of sea cucumber and purified water of 1:3 (g / mL), the compound flavor powders were precisely added to the water: 0.1% Sichuan Hanyuan pepper powder, 0.1% Yunnan Qiubei dried chili powder, and 0.1% Gansu Minqin fennel powder (all based on the mass percentage of pre-treated sea cucumber), and stirred vigorously until completely dispersed to construct the cold brine flavor liquid system; (5) Collaborative vacuum permeation active modification: The sea cucumber treated with the high-voltage pulse electric field obtained in step (3) is completely immersed in the cold brine flavor liquid system of step (4) and placed in a vacuum external field device; the vacuum degree of the system is adjusted to the ultimate negative pressure -0.095 MPa, and the permeation is maintained in a stable state for 30 minutes under negative pressure equilibrium; then the normal pressure fast venting valve is opened instantly to restore the system pressure to normal pressure instantly; (6) Low-temperature static cold brine flavor reconstruction: The modified sea cucumber in step (5) along with the cold brine flavor liquid system were transferred to a 4°C ice storage environment and statically cold brine for 12 hours under completely static conditions without any external vibration. (7) Draining and vacuum packaging: After the cold brine is finished, take out the sea cucumbers and let them drain naturally for 3 minutes in a sterile operating table, and then immediately carry out high-barrier vacuum packaging.

[0029] In the finished sea cucumber prepared in this embodiment, the removal rate of the key characteristic odor-causing component, octanal, was 90.5%, and the removal rate of heptanal was 85.6%. Under this process combination, although the concentration of flavor substances is at a relatively low protection level, due to the use of extreme field strength and extreme high frequency, and the extended vacuum permeation time under high negative pressure (30 minutes), volatile small molecules still achieved effective deep penetration and odor removal through an excellent fluid convection equilibrium process. All indicators met the requirements of the invention. Example 3 A deodorized and prepared sea cucumber food product using high-voltage pulsed electric field microperforation synergistic vacuum infiltration, the specific preparation steps of which are as follows: (1) Multi-stage low-temperature rehydration: The process control parameters are exactly the same as in Example 1; (2) High-temperature tenderizing and cooking pretreatment: The pretreatment operation was exactly the same as in Example 1, and the initial water content of the sea cucumber was controlled to be 93.0%; (3) High-voltage pulsed electric field mesoscopic orientation micro-perforation and surface structure modification: The sea cucumbers pretreated in step (2) were completely immersed in a low-conductivity pure water phase medium with a conductivity adjusted to 60 μS / cm, and pushed into the pulsed electric field treatment chamber; the high-voltage pulsed electric field generator was started, and the pulsed electric field strength was precisely controlled to 60 kV / cm, the pulse frequency to 3500 Hz, the pulse width to 12.5 μs, and the total number of treatment pulses applied was 350; during the treatment process, the circulating cooling pump was turned on to control the overall temperature rise of the electric field chamber to about 1.2℃; (4) Construction of compound flavor liquid in liquid phase: According to the solid-liquid ratio of sea cucumber and purified water of 1:3 (g / mL), the compound flavor powders were precisely added to the water: 1.05% Sichuan Hanyuan pepper powder, 1.05% Yunnan Qiubei dried chili powder, and 1.05% Gansu Minqin fennel powder (all based on the mass percentage of pre-treated sea cucumber), and stirred vigorously until completely dispersed to construct the cold brine flavor liquid system; (5) Collaborative vacuum permeation active modification: The sea cucumbers treated with the high-voltage pulse electric field obtained in step (3) are completely immersed in the cold brine flavor liquid system of step (4) and placed in a vacuum external field modification machine; the vacuum degree of the system is adjusted to the ultimate negative pressure -0.090 MPa, and the permeation is maintained in a stable state for 25 minutes under negative pressure equilibrium; then the normal pressure fast venting valve is opened instantly to restore the system pressure to normal pressure instantly; (6) Low-temperature static cold brine flavor reconstruction: The modified sea cucumber in step (5) along with the cold brine flavor liquid system were transferred to a 4°C ice storage environment and statically cold brine for 12 hours under completely static conditions without any external vibration. (7) Draining and vacuum packaging: After the cold brine is finished, the sea cucumbers are taken out and drained naturally in a sterile operating table for 3 minutes, and then immediately vacuum packaged with high barrier.

[0030] In the finished sea cucumber prepared in this embodiment, the removal rate of the key characteristic odor-causing component, octanal, was 93.8%, and the removal rate of heptanal was 88.2%. This intermediate value process exhibits excellent process inclusiveness and balance under the golden ratio parameters. Due to the seamless coupling of ultra-high field strength and high-frequency electric pulse, the distribution of micro-perforated mass transfer channels is maximized, and volatile small molecule flavor substances are highly uniformly infused from the surface to the interior, resulting in a pure and full-bodied complex deodorized cold-braised aroma in the finished product.

[0031] Comparative Example 1 The difference between Comparative Example 1 and Example 1 is that steps (3) to (6) are omitted. After the sea cucumber is naturally drained for 3 minutes, it is immediately vacuum-packed in a high-barrier composite bag.

[0032] Comparative Example 2 The difference between Comparative Example 2 and Example 1 is that step (3) is omitted, the composition of the flavor liquid in step (4) is changed, and the vacuum permeation in step (5) is not performed. The specific steps are as follows: (1) Multi-stage low-temperature rehydration: The process control parameters are exactly the same as in Example 1; (2) High-temperature tenderizing and cooking pretreatment: The pretreatment operation was exactly the same as in Example 1, and the initial water content of the sea cucumber was controlled to be 93.0%; (3) Construction of compound flavor liquid: According to the solid-liquid ratio of sea cucumber and purified water of 1:3 (g / mL), the compound flavor powders were precisely added to the purified water: 1.6% of Sichuan Hanyuan pepper powder, 2.0% of Yunnan Qiubei dried chili powder, and 0.8% of Gansu Minqin fennel powder (all based on the mass percentage of pre-treated sea cucumber), and stirred vigorously until completely dispersed to construct the cold brine flavor liquid system; (4) Cold braising flavor reconstruction: The sea cucumber and cold braising liquid were transferred to a 4°C environment and statically cold braising for 12 hours under completely still conditions without any external vibration; (5) Draining and vacuum packaging: After the cold brine is finished, take out the sea cucumbers, let them drain naturally for 3 minutes in a sterile operating table, and then vacuum package them immediately.

[0033] In the sea cucumbers prepared in this comparative example, the removal rate of the key characteristic odor-causing component, octanal, was 75.0%, and the removal rate of heptanal was 73.0%. Under this process combination, since no electric field micro-perforation treatment or vacuum infiltration was performed, the exogenous flavor molecules diffused spontaneously under normal pressure entirely relying on a weak concentration gradient. Because the complex pore structure inside the pre-treated sea cucumbers was completely filled with free water, strong hydrostatic resistance was formed, resulting in a severe lack of mass transfer depth of exogenous flavor factors. The finished product exhibited a typical uneven quality phenomenon with high concentration of off-odors in the deep core area.

[0034] Comparative Example 3 The difference between Comparative Example 3 and Example 1 is that the high-voltage pulse electric field parameters in step (3) are different, steps (4) to (6) are omitted, and the sea cucumbers are taken out after pulse electric field treatment and allowed to drain naturally for 3 minutes before being directly vacuum packaged with high barrier properties. The specific steps of step (3) are as follows: The sea cucumbers pretreated in step (2) were completely immersed in a pure water medium tank with an electrical conductivity of 50 μS / cm. The high-voltage pulse electric field system was turned on, and the pulse electric field strength was set to 60 kV / cm, the pulse frequency to 3500 Hz, and the pulse width to 10 μs. The total number of processing pulses was controlled to be 300. During the processing, the medium tank was circulated with cold water to control the temperature of the system to within 1.5℃.

[0035] In the finished sea cucumber prepared in this comparative example, the removal rate of the key characteristic odor-causing component, octanal, was 12.4%, and the removal rate of heptanal was 10.1%. Under this process combination, although the treatment of the three-dimensional structural network of sea cucumber by the ultra-high field strength pulsed electric field system produced a certain electroporation effect, because no compound flavor liquid system was added after the PEF treatment, and there was a complete lack of the synergistic convection mass transfer mechanism of vacuum negative pressure pulsed external field, the characteristic odor-causing substances in the sea cucumber body wall could not be targeted by exogenous small molecules for convection replacement and removal, and the synergistic effect of flavor improvement and complete deodorization could not be achieved.

[0036] The embodiments provided above are not intended to limit the scope of the invention, nor are the described steps intended to limit the order of execution. Any obvious modifications made to the invention by those skilled in the art based on existing common knowledge also fall within the scope of protection defined by the claims.

Claims

1. A method for preparing deodorized and seasoned sea cucumber food using high-voltage pulsed electric field microperforation synergistic vacuum infiltration, characterized in that, Includes the following steps: (1) Low-temperature cold rehydration: Soak the dried sea cucumber in 4℃ pure water for 48 hours, change the pure water every 12 hours, and then manually remove the sand mouth and internal organs of the sea cucumber and clean it. (2) High-temperature tenderizing pre-cooking treatment: Cook the sea cucumbers that have been cleaned in step (1) until they are soft and tender, then remove them and rehydrate them. (3) High-voltage pulse electric field treatment: The sea cucumbers pretreated in step (2) are placed in a low-conductivity aqueous medium for high-voltage pulse electric field treatment. (4) Liquid phase construction of compound flavor liquid: Sichuan pepper powder, dried chili powder and fennel powder are added to water to prepare flavor liquid; (5) Vacuum permeation modification: The sea cucumber treated in step (3) is immersed in the flavor liquid in step (4), and the whole is placed in a vacuum device for permeation under a negative pressure of -0.085 MPa ~ -0.095 MPa, and then instantly restored to normal pressure; (6) Low-temperature static cold brine and packaging: Transfer the sea cucumber and flavor liquid processed in step (5) to a 4°C environment for static cold brine, take them out, drain the water under sterile conditions, and vacuum package them.

2. The preparation method according to claim 1, characterized in that, In step (2), the cooking is carried out at 80~100℃ for 1~2 hours, and the rehydration is carried out by soaking in pure water at 4℃ for 48 hours, during which the pure water is changed every 12 hours.

3. The preparation method according to claim 1, characterized in that, In step (3), the low conductivity aqueous phase refers to an aqueous phase with a conductivity of 20~100 μS / cm.

4. The preparation method according to claim 1, characterized in that, In step (3), the pulse electric field strength during high-voltage pulse electric field treatment is 50~70 kV / cm, the pulse frequency is 2000~5000 Hz, the pulse width is 5~20 μs, and the total number of pulses processed is 200~500.

5. The preparation method according to claim 1, characterized in that, In step (4), based on the mass of sea cucumber, the percentage of Sichuan pepper powder to sea cucumber mass is 0.1~2.0%, the percentage of dried chili powder is 0.1~2.0%, the percentage of fennel powder is 0.1~2.0%, and the mass-volume ratio of sea cucumber to water in flavor liquid is 1:2~4 (g / mL).

6. The preparation method according to claim 1, characterized in that, In step (5), vacuum permeation modification is performed by permeating under a negative pressure of -0.085 MPa ~ -0.095 MPa for 20~30 minutes.

7. The preparation method according to claim 1, characterized in that, The Sichuan pepper powder in step (4) is Sichuan Hanyuan Sichuan pepper powder, the dried chili powder is Yunnan Qiubei dried chili powder, and the fennel powder is Gansu Minqin fennel powder; all of them are powders that have passed through an 80-mesh sieve.

8. The preparation method according to claim 1, characterized in that, The dried sea cucumbers selected in step (1) have an initial salt content of ≤12.0% and a moisture content of ≤15.0%.

9. The deodorized and prepared sea cucumber food product prepared by the method according to any one of claims 1 to 8.

10. The deodorized and prepared sea cucumber food according to claim 9, characterized in that, In the deodorized and prepared sea cucumber food, the removal rate of the key odor components, octanal, is greater than 90.0%, and the removal rate of heptanal is greater than 85.0%.

Images